Here is how to make a Carrot Cake with Cream Cheese Frosting, a
favorite recipe in my family. It takes a little preparation, but you will
find the procedure is not difficult, and it is *totally* worth the effort!
Stir 2 cups flour, 2 cups sugar, and 2 teaspoons cinnamon together. Add 1
1/2 cup vegetable oil and 4 eggs. Mix well. Add 2 cups finely grated
carrots, 8 oz. crushed pineapple (drained), 1/2 cup pecans, and 1/2 cup
coconut. Blend thoroughly. Pour this mixture into 3 prepared 9-inch cake
pans. (To prepare the pans, spread butter on the bottom and sides, then
place a circle of waxed paper on the bottom. Spread more butter on top of
the waxed paper and sprinkle with a small amount of flour. Shake the pan
from side to side, coating the bottom and sides with a light dusting of
flour. Pour off any excess flour.) Bake the cake mixture for 30 to 35
minutes in an oven that has been preheated to 350 degrees. Watch carefully
to make sure the cake does not burn. To test for doneness, insert a
toothpick in the center of the cake, and, if it comes out clean, the cake is
done. Cool. Frost with Cream Cheese Frosting (below). When frosting the
cake, remove one cake layer at a time from its pan. Place the most even
layer on the bottom of your cake plate. Spread with a generous amount of
Cream Cheese Frosting. Place another layer on top, remembering whether there
is a thicker and thinner side to the layer. Frost the top of the second
layer. Put the third layer on, swiveling to adjust for any unevenness in the
placement of the previous layers. Now, frost around the sides completely and
cover the top completely. If desired, decorate with swirls, or with chopped
pecans on top, or around the sides. Place in the refrigerator immediately to
cool and set up. This cake will keep (covered with plastic wrap) in your
refrigerator for two weeks. To keep the plastic wrap from touching the cake,
make a tent by inserting four toothpicks on top to form a large square for
the plastic to rest on.
2. Ingredients for Cream Cheese Frosting:
3. oz. cream cheese, softened to room temperature (Note: I used fat free
cream cheese; it is softer than regular cream cheese and is more difficult
to get a stiff spreading consistency; I suggest that you use regular cream
cheese here.)
4. /2 stick butter, softened to room temperature
5. /2 teaspoons vanilla extract
6. /2 pounds confectioner's sugar
7. Combine cream cheese, butter, and vanilla. Gradually add 1 1/2 pounds of
confectioner's sugar, and beat well. If the mixture is too thick, add a
small amount of milk. If too thin, add more confectioner's sugar.
Cooking Tip: My family loves this cake, and I love making it! It never
fails, and it gets better after sitting in the refrigerator! It has a few
tricks that you need to know, but I think I covered everything that was
critical Enjoy! And have a wonderful day!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (328g) | ||
Recipe Makes: 8 | ||
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Calories: 857 | ||
Calories from Fat: 340 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.8g | 50 % | |
Saturated Fat 11.1g | 56 % | |
Monounsaturated Fat 15.4g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 445.7mg | 137 % | |
Sodium 1117.6mg | 39 % | |
Potassium 374.5mg | 10 % | |
Total Carbohydrate 113.8g | 33 % | |
Dietary Fiber 3.6g | 15 % | |
Sugars, other 110.1g | ||
Protein 19.2g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 857
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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